STUDI KASUS KUALITAS AHLI GIZI DENGAN STANDAR PELAYANAN MINIMAL GIZI DI RUANGAN RAWAT INAPRUMAH SAKIT UMUM DAERAH KABUPATEN FAKFAK PROVINSI PAPUA BARAT

Background: The major challenge of a nation is maintaining quality human resources that are healthy, intelligent, and productive. A research conducted by National Health Service (NHS) shows that NHS staff with more work experience can give more satisfying service and it can be said that quality of food is an important factor of patient satisfaction in hospital. Objective: To identify accuracy in the provision of diet, distribution time and leftover of patients at inpatient ward for the achievement of nutrition minimum service standard at Fakfak District Hospital. Method: The study was an observation with descriptive approach. Population of the study were all adult patients that got diet and hospitalized for two days minimum. Subject consisted of 97 patients. Research instruments were questionnaire and indepth interview. Data of diet accuracy were obtained through observation on type of diet given and data of leftover were obtained from leftover using comstock method assisted by 4 enumerators. Analysis was done descriptively and data processing was made through computer program. Result: The result of direct and indirect observation supported with questionnaire instrument by enumerator showed inaccurate diet provision reached 93.5%, inaccurate distribution 88.6%. Conclusion: Accuracy in the provision of diet, food distribution to patients at inpatient ward of Fakfak District Hospital had not yet achieved nutrition minimum service standard based on the standard of the Ministry of Healt